Protein Packed Vanilla Chai Pancakes
RECIPE SUMMARY:
Prep Time: 15 min
Cook Time: 15 min
Servings: 6-8 Pancakes
HEALTH BENEFITS:
Protein-Packed
Plain Greek Yogurt: A natural protein powerhouse, supporting muscle repair, growth, and overall bodily functions. Contains all essential amino acids, making it a complete protein source.
Gut Health
Plain Greek Yogurt: Rich in probiotics, which promote healthy gut bacteria balance, improve digestion, and may enhance immune function.
Dietary Fiber Sources (if applicable): Ingredients like fruits or whole grains (used alongside Greek yogurt) contribute fiber that aids digestion and supports gut microbiota.
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INGREDIENTS:
For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.
Pancakes:
Almond Milk (2/3 Cup, or Substitute 1:1 with Any Milk)
Apple Cider Vinegar (1 Tablespoon)
Maple Syrup (1/3 Cup)
Vanilla Extract (2 Teaspoons)
All-Purpose Flour (1 Cup + 2 Tablespoons)
Cornstarch (1 Tablespoon)
Baking Powder (1/2 Teaspoon)
Baking Soda (1/2 Teaspoon)
Ground Cinnamon (1/2 Teaspoon)
Ground Cardamom (1/2 Teaspoon)
Ground Ginger (1/4 Teaspoon)
Ground Nutmeg (1/4 Teaspoon)
Salt (1/4 Teaspoon)
Black Pepper (Pinch, About 1/8 Teaspoon)
Star Anise (Optional, for Topping)
Protein Packed Chai Greek Yogurt Topping:
Plain Greek Yogurt (1 Cup)
Vanilla Extract (1 Teaspoon)
Ground Cinnamon (1/2 Teaspoon)
Ground Cardamom (1/2 Teaspoon)
Ground Ginger (1/4 Teaspoon)
Ground Nutmeg (1/4 Teaspoon)
Salt (1/4 Teaspoon)
Maple Syrup (About 1 Teaspoon, or More for Desired Sweetness)
STEPS:
Create Vegan Buttermilk:
Combine the plant-based milk and apple cider vinegar in a mixing bowl.
Allow the mixture to sit for 5-10 minutes until it thickens into a buttermilk texture.
Add Liquid Ingredients:
Whisk in the maple syrup and vanilla bean extract until well blended.
Mix Dry Ingredients:
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, salt, and black pepper.
Gradually whisk the dry ingredients into the wet mixture until a smooth batter forms.
Rest the Batter:
Let the pancake batter rest for at least 5 minutes to ensure fluffiness. This resting period allows the flour and cornstarch to absorb the liquid properly.
Cook the Pancakes:
Preheat a griddle or non-stick skillet over low to medium heat and lightly spray with non-stick oil.
Pour ¼ cup of pancake batter for each pancake onto the hot surface. Ensure the surface is hot to prevent spreading.
Cook each pancake until the edges become dry, bubbles form on the surface, and the bottoms are golden brown.
Flip the pancakes with a silicone spatula and cook the other side until golden and fully cooked through, about 3-5 minutes per side.
Repeat and Finish:
Repeat the process until all the batter is used, lightly greasing the cooking surface between batches to prevent sticking.
Prepare the Topping:
Mix together the Greek yogurt ingredients to create the protein-packed chai yogurt topping.
Top the pancakes with the chai yogurt and drizzle with maple syrup to your liking.
Enjoy your delicious, fluffy vegan pancakes!
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